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cooking.nytimes.com
I begin many of my rhubarb recipes by briefly poaching thick slices in a sugar syrup with the seeds and pod of a vanilla bean (Don’t be alarmed by the amount of sugar; it’s mostly drained off.) It’s a method I learned from the pastry chef Jacquy Pfeiffer Once poached, the rhubarb has many uses, both sweet and savory
Ingredients: sugar, vanilla bean, rhubarb
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Get Korean Dumplings: Mandu Recipe from Food Network
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This recipe is for enjoying the texture of eggs at the most tendermost but easiest level. It has the sweetest aroma I have ever tasted in eggs using the least ingredients.
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You needn't restrict yourself to chicken with this teriyaki marinade of sweetened soy sauce with Worcestershire, ginger, vinegar, onion and garlic.
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Get Orange-Anise Glazed Duck Recipe from Food Network
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This is a super easy lunch dish loaded with fresh greens and veggies. I have eaten this, or a version of it almost every day for lunch for the past five years...
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Get Guinness Float Recipe from Food Network
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Get Thai Beef with Peppers Recipe from Food Network
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We've paired Morningstar Farms® Garden Veggie Patties veggie burgers with marinated summer veggies in this delish dish.
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Tasty strips of sirloin are seasoned with garlic powder, then slow cooked with onion, green pepper, and stewed tomatoes for this easy and comforting dinner.
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Eggplant cubes are stir-fried until browned, then simmered in a spicy Asian-inspired sauce with onion and garlic until meltingly tender.
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Seasoned catfish fillets are baked with a citrus and Dijon mustard sauce. Fresh bell pepper, onion, and garlic caramelize in the oven with the fish.